Curried Singapore Noodles - cooking recipe

Ingredients

9 oz dried vermicelli noodles
2 tbsp vegetable oil
14 oz boneless skinless chicken breasts, thinly sliced
9 oz cabbage, shredded
1 medium carrot, cut into thin strips
1/2 medium red pepper, thinly sliced
2 tbsp mild curry powder
2 cloves garlic, crushed
1/4 cup light soy sauce
1/2 cup chicken stock
4 oz small shrimp, peeled and deveined
2 None green onions, thinly sliced diagonally

Preparation

Soak noodles in boiling water in a medium bowl for 10 mins or until softened. Stir to separate strands, then drain.
Heat a wok or large skillet on medium-high heat. Add oil: swirl to coat surface. Stir-fry chicken, in batches for 2-3 mins or until browned and cooked through. Remove from wok. Add cabbage, carrot and red pepper; stir-fry for 2 mins. Add curry powder and garlic; stir-fry for 30 seconds or until fragrant.
Return chicken to wok with noodles, soy sauce, stock and shrimp; stir-fry for 2 mins or until stock is absorbed and noodles are heated through. Stir in 1/2 the onions.
Serve noodles topped with remaining onions.